Yield: 4 Servings
|1 pounds||Firm tofu|
|2 cups||Chicken or vegetable broth|
|1 \N||Clove garlic; minced and pressed|
|½ cup||Soy sauce|
|\N \N||Lemon-pepper seasoning to taste|
|1 tablespoon||Cajun hot-pepper seasoning (more if you like hot; but remember; it is also pretty salty)|
|\N \N||Cooking oil or spray-on cooking oil|
Slice the tofu into ½ inch slices. Pat dry and place in a deep bowl.
Combine the broth ( you can use hot water and powdered broth mix for this) and the next three ingredients and pour over the tofu. Let sit in the refrigerator at least 8 hours. Remove tofu slices from the marinade and pat dry. Combine the cornstarch and hot-pepper seasoning. and shake over the sliced tofu. Heat oil in a skillet and sauti the slices until they are light brown and crisp. Serve immediately. Serves two as main dish or four as appetizer. If serving as an appetizer, cut tofu into 1 inch cubes. It is also delicious saut'ed without the cornstarch crust. (And a little less caloric, although it is already pretty low in fat.) This is delicious with a side of sesame noodles and steamed or stir-fried oriental vegetables.
It also makes a nice "chicken" salad or a sandwich. The marinade makes a nice soup base.
You can also purchase the Cajun seasoning in a salt-free version. **Even my "I hate tofu" friend ate this up and asked for seconds. Just don't tell anyone it's tofu til after they stuff themselves.
(N. C. KENFIELD)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .